Learn how to velvet beef with thin slices, a light coating, and a brief first cook, so inexpensive chuck or round stays tender in a stir-fry. Baking soda can help with tougher cuts, but slicing across the grain and cooking in batches matter more.
Essential Concepts
Slice thinly; coat lightly; cook briefly. Related posts: [Beef and broccoli](/beef-and-broccoli/) and [Stir-fry basics](/stir-fry-basics/).